Naomi and Tammie – this one is for you! My friend Naomi, General Manager at Native Sun Natural Food Stores, asked me if I could create something delicious with a Ziggy Marley Organics coconut oil and I chose to make a pound cake made with the orange almond version at the suggestion of Tammie, the customer service manager at the store near my house. I thought this would be a nice alternative to the standard lemon pound cake. This coconut oil is totally worth the splurge – it has great flavor without being overpowering but a little goes a long way. The Orange Almond flavor would also be great as a glaze for a tofu dish with a little soy sauce and agave or in a dressing for a citrus salad.

Vegan and GF Orange Almond Pound Cake

Even though this cake is decadent and rich – I love that there is no cholesterol. The texture is super moist and held up a bit better once it had cooled. I hand sliced these almond slivers from raw almonds and then hit them with the broiler for a minute or two at the end to toast the top and give it a nice little crust.

Vegan GF Orange Almond Pound Cake

Oranges and citrus are in season right now so it’s a great way to showcase this sunny citrus.

Florida Citrus

This cake is the perfect finish to any meal – especially a dinner party, holiday event or Valentines day. Enjoy!

2. In a second bowl, mix the salt, baking mix and baking powder; slowly add to coconut oil mixture and mix until moist; stir in almond milk; pour mixture into a loaf pan greased with a bit extra coconut oil; bake 40 minutes; top with almonds; bake an additional 20 minutes; pour glaze over evenly, broil for a minute or two if desired.

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I would test them at 40 minutes or so to see if they are cooked through. They are going to be pretty moist regardless but take them out and stick a knife in to see if they are still “batter-y” on the inside.